|80 g||Leek Onions|
|1 tbsp||Olive Oil|
Anchovies tortilla is often served as tapas in Spain. It is easy to prepare as it is served cold. Peel a slightly larger potato of approx. 100 g, wash and grate as finely as possible. Squeeze the grated potatoes well between kitchen paper until they become dry. Leek onions clean and in fine rings cut. Peel garlic cloves and chop finely. Heat 1 tablespoon olive oil in a coated pan. Add the grated potatoes and fry lightly. Reduce temperature, add leek, onions and garlic and fry. Remove the frying pan from the heat and pour the potato mixture into a bowl. Rinse anchovies fillets under running water, pat dry and chop finely. Mix the anchovies fillets with the potato mixture. Beat the eggs and pour over the potatoes. Mix everything thoroughly and season with a little salt and dried thyme. Heat 1 tablespoon of olive oil in a frying pan that is as large as possible and add the potato and egg mixture to the pan. It is important that the anchovy tortilla doesn't get too thick, otherwise it won't roll up later and break through. Cook anchovies tortilla at medium temperature for about 20 minutes. Gently slide the anchovies tortilla onto a flat plate and back into the pan upside down. After approx. 1-2 minutes, slide the anchovies tortilla back onto a flat plate and allow to cool. Cut the anchovies tortilla into 16 small cake pieces. Roll up loosely from the wide side to the tip and secure with small wooden skewers. If the anchovy tortilla breaks through while rolling up the first piece, it is still too thick. You can then press the rest of the tortilla flat again with your hand and then roll it up. Arrange the anchovies tortilla on plates and decorate with cherry tomatoes and olives as desired.